Gosht Beliram is a dish with a history. The very famous chef of pre independence India who lived in Punjab province carved this recipe. Freshly pound coriander seeds take this dish to completely another divine level of flavors.

mutton beiram simple recipe
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Mutton (on the bone) – 500 grams

Ginger paste – 100 grams

Garlic paste – 100 grams

Turmeric powder – 2 tsp

Kasoori Methi powder – 2 tsp

Black pepper powder – 1 tbsp

Browned onions – 1 cup

Jeera powder – 1 tbsp

Salt – to taste

Coriander powder – 2 tbsp

Red Chilly powder – 2 tsp

Pound coriander seeds – 2 tbsp

Onion (sliced) – 2 cups

Oil – 200 ml

Curd – 2 cup


Whisk yogurt till it is smooth and creamy. Take a thick bottomed pan and place the mutton pieces in it. Put all ingredients into it. Mix well and keep aside for 10 minutes. Now keep the same pan on fire and let the whole thing come to a boil.

Next, simmer and close the pan. Let it cook slowly till the meat is tender. Serve with phulka, chapathi or roti. Some enjoy ot with steamed rice as well. This dish is a semi dry one hence no extra water is added. If you want it a bit gravy like, you can add stock or a little more curd.